Berry, Apple, Berry Tart – – Tart Crust : all purpose flour, salt, unsalted butter (cold, cut into small), ice water (plus more if needed), Berry, Apple, Berry Filling: strawberries (fresh, sliced), Granny Smith apples (peeled, cored and sliced very thin), blackberries (fresh), flour, sugar, lemon (juiced), butter, In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.); With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.; Turn out dough onto a clean work surface. Place on a piece of plastic wrap. Shape into flattened disk. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.; Preheat the oven to 375 degrees; For the Berry, Apple, Berry Filling, Mix ingredients together in a glass bowl.; To assemble the tart, roll the dough disk out to 12 – 13” diameter. Gently place the fruit in the center of the rolled out crust. Fold the edges up and loosely gather the dough over the fruit. Add a few cubes of cold butter to the top. Brush the dough with a beaten egg. Bake for 35 to 40 minutes until golden brown.
; – Tart recipe adapted from Martha Stewart’s Pate Brisee